Tilapia in "Crazy Water"
photo by CountryLady
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 lemon, thinly sliced
- 19.71 ml capers
- 14.79 ml olive oil
- 4 clove garlic, minced
- 2.46 ml chili powder
- 177.44 ml water
- 236.59 ml chopped tomato
- 118.29 ml white wine
- 2.46 ml thyme
- 2.46 ml salt
- 2 filets tilapia fillets or 2 other fish
directions
- In a medium pot or pan, fry the lemon slices and capers in the olive oil for 5 minutes on medium heat.
- Remove the lemons and capers and set aside.
- Using the same pan, cook the garlic, chili powder and 1/4 cup of the water.
- Let simmer until water is gone.
- Add the remaining 1/2 cup water, tomatoes, wine, thyme, and salt and bring to boil.
- Throw fish into"crazy water", reduce heat and let simmer with lid on, about 8 minutes.
- Remove fish to shallow serving bowls.
- Boil"crazy water" on high for a few minutes to reduce.
- Garnish the fish with lemon slices and capers.
- Drizzle the crazy water over the fish and serve immediately.
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Reviews
-
I made this recipe exactly as written, except I used a little more tomato than what it called for (because I needed to use some up). No bitterness from the lemon. I am sure this recipe is going to be one I'll go to often. I loved everything about it! I put it together when I got home from work and I served it over white rice that I had made previously (I steamed it back to soft and fluffiness). Just perfect!!
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Tweaks
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I received a similar recipe via of email and have been hanging on to since January. Made this for dinner tonight using Mahi Mahi. It is wonderful! The only difference in the recipe you used and the one I had was instead of chili powder I used red pepper flakes. I will have to try it using the Talipia. This is a keeper and is going into my cookbook for 2.
RECIPE SUBMITTED BY
I'm a paralegal by day, and a musician by night. Cooking is what I do to relax - or when my sweet tooth kicks in.